Ingredients

• 1/3 cup chopped golden raisins
• 1/4 cup apple cider vinegar
• 1/3 cup pine nuts
• 1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
• 1/2 small red onion, very thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 cup basil leaves, torn if large
• 2 Tbsp. pomegranate molasses
• Kosher salt

Instructions

1. Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
2. Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.
3. Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
4. Transfer salad to a platter and drizzle pomegranate molasses over.